Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch
Cuidan Hou, Xiaohui Zhao, Mengqi Tian, Yulin Zhou, Runqiang Yang, Zhenxin Gu, Pei Wang
Topics & Concepts
ArabinoxylanAmyloseAmylopectinRetrogradation (starch)StarchFood scienceChemistrySwellingSolubilityRecrystallization (geology)PolysaccharideBiochemistryMaterials scienceOrganic chemistryBiologyComposite materialPaleontologyFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology